REGION IGP Pays d’Oc, Languedoc-Roussillon, France
WINEMAKING The grapes are tasted to determine date of harvest, that is the moment when the aromatic peak is attained. Machine harvested (in the morning) to benefit from the cool temperatures and to limit any oxidation. Maceration on the skins. Pneumatic press followed by cold settling for several days. Yeasts are then added and fermentation is carried out, between 16 and 18°C. The wine is aged for 6 months of in French oak barriques with regular stirring of the lees for one third of the volume of the wine.
TASTING NOTE Nose: Intense with notes of apricots, rose, blossom, ‘brioche’ and grilled hazlenut. Palate: The palate is at the same time soft and rounded. A slight note of acidity balances this very aromatic wine on its finish of peach and spice.